How To Make Dark Chocolate Peppermint Whipped Cream Tart

Author: Allison  //  Category: Desserts, Holiday Desserts

 

 


 

Ingredients:
For the Tart Dough
1 1/2 cups unbleached all-purpose flour
1/2 cup confectioners’ sugar
1/4 teaspoon kosher salt
9 Tablespoons (4 1/2 ounces) unsalted butter, cold and cut into small cubes
1 extra large egg
For the Filling
1 1/4 cups heavy cream
1/4 cup light corn syrup
12 ounces semisweet chocolate, chopped
1 ounce unsweetened chocolate, chopped
1/2 teaspoon espresso powder
1/4 teaspoon peppermint extract
1/2 cup crushed candy canes
For the Topping
1 2/3 cups cold heavy cream
1/4 cup plus 2 Tablespoons confectioners’ sugar
1 teaspoon peppermint extract
1 Tablespoon crushed candy canes
For the Tart Dough
In the bowl of a food processor, add the flour, sugar, and salt.  Pulse until combined.  Scatter the butter pieces over the flour.   Process in short bursts until the butter is the size of peas.  Add the egg and process in long pulses, about 5-7 seconds until the dough has started to clump.  Place a piece of plastic wrap on the counter and dump the dough onto the surface.  Using the plastic wrap and the back of your hands, gently press the dough into a disk.  Wrap tightly with the plastic wrap and refrigerate for at least 2 hours, preferably overnight.
Preheat the oven to 375º F.  Remove the dough from the refrigerator.  If refrigerated overnight, let it rest at room temperature for 10 minutes.  On a lightly floured work surface, roll the dough out into a 12-inch circle, flouring the dough and surface as necessary to keep the dough from sticking.  Roll up the dough around the rolling pin and gently unroll it over an 10-inch tart pan with a removable bottom.  Fit the dough into the edge of the pan.  Roll the rolling pin over the top of the pan to remove the excess dough.  Place the tart onto a baking sheet and refrigerate for at least 30 minutes or place in the freezer for 15 minutes.

Line the tart pan with aluminum foil and fill with dried beans or pie weights.  Bake for 25 minutes.  Remove the weights and foil and bake for another 10-15 minutes or until golden brown.  Place on a rack to cool completely.

For the Filling
In a medium saucepan over medium heat, bring the cream and corn syrup to a simmer.  Remove from the heat and add the semisweet and unsweetened chocolate; whisk until smooth. Add the espresso powder and peppermint extract and whisk to combine.  Set aside for 30 minutes to cool.  Pour the filling into the crust and sprinkle the top with the crushed candy canes.  Chill until set, about 3 hours.  (Can be made one day ahead and refrigerated.)
For the Topping
In a large chilled bowl, beat the cream, confectioners’ sugar, and extract to stiff peaks using a whisk or hand-held mixer.  Transfer the filling to a piping bag (I didn’t use a tip) or a plastic bag with 3/4-inch cut off the corner.  Pipe 2-inch long ovals of whipped cream side by side around the edge of the tart.  Pipe more ovals inside that ring to form a second ring; pipe more ovals in the center.  Chill for at least 30 minutes and/or up to 3 hours.  When ready to serve, sprinkle the top of the tart with the tablespoon of crushed candy canes.

How To Make Red Velvet Peppermint Thumbprints

Author: Allison  //  Category: Desserts, Holiday Desserts

 

Ingredients

1 box red velvet cake mix
8 oz (1 block) cream cheese, softened
1/2 cup (1 stick) butter, softened
1 large egg
1 1/2 teaspoons vanilla
1 cup powdered sugar
1 bag white chocolate peppermint Hershey Kisses, unwrapped

Directions:

In the bowl of a mixer, beat butter and cream cheese on medium speed until well combined. Add egg and vanilla and beat. Add cake mix and beat until combined. Chill dough for 2 hours. Preheat oven to 350. Scoop cookie dough with a 1 inch cookie scoop and roll in powdered sugar. Place on ungreased cookie sheet, 2 inches apart. Bake for 11 minutes. Remove from oven and press a Hershey Kiss in the center of each cookie. Remove cookies to wire rack to finish cooling.

How To Make Chocolate Fudge Cookies with Candy Cane Buttercream

Author: Allison  //  Category: Desserts, Holiday Desserts

 

Ingredients:

CHOCOLATE COOKIES
1 cup + 1 Tablespoon (133g) all-purpose flour
1/4 cup (32g) unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
8 ounces semi-sweet chocolate, chopped (I use 1 package Baker’s Semi Sweet chocolate)
2 large eggs
1 teaspoon vanilla extract
5 Tablespoons (75g) unsalted butter, softened to room temperature
3/4 cup (150g) light brown sugar
1/4 cup (50g) granulated sugar
1 cup (180g) mini chocolate chips
CANDY CANE BUTTERCREAM FROSTING
3/4 cup (170g) unsalted butter, softened to room temperature
2.5 – 3 cups (300-360g) confectioners sugar, sifted
2 teaspoons vanilla extract
1-2 Tablespoons (15-30ml) heavy cream or milk
1/2 cup candy cane dust, sifted (about 8-10 candy canes pulverized in a food processor)
crushed candy canes for rolling, optional
Directions:

Begin with the cookies. Sift together flour, cocoa powder, baking powder and salt in a medium bowl. Set aside.

Melt the chocolate in the microwave for about 1 minute. Stir. Continue to melt in 30 second increments until fully melted and smooth. Set aside. In a small bowl, whisk the eggs and vanilla. Set aside. With an electric or stand mixer with paddle attachment, beat the butter until smooth and creamy – about 1 minute. Beat in the sugars, scraping down the sides every 10 seconds or so. The mixture will be granular.

Mix in the beaten egg/vanilla until incorporated. Add the chocolate in a steady stream and beat until combined. Add the dry ingredients on slow speed. Fold in the mini chocolate chips. Do not overmix at any point in this process.

Chill dough for at least 30 minutes. Preheat oven to 350 degrees F. Scoop about 1 Tablespoon of dough and roll into a slightly flattened ball. Bake for about 10 minutes, or until the cookies have just begun to set with the centers still appearing very soft. They will firm up as they cool.

As the cookies cool, make the buttercream. Beat the butter for 1 minute with the paddle attachment on medium speed. Add 2.5 cups of sifted powdered sugar and slowly mix on low speed. Increase mixer speed to medium and add vanilla extract, salt, and 1 Tablespoon of cream/milk. Beat for about 1 minute. Manually stir in candy cane dust. If your buttercream needs to be thicker, add more powdered sugar. If your frosting needs to be thinned out, add remaining milk/cream. If frosting is too sweet, add a pinch of salt.

Frost the bottom end of a cooled cookie and top with another to make a sandwich. Store in an airtight container in the refrigerator for up to 5 days.

How To Make Candy Cane Martini

Author: Allison  //  Category: Alcohol

 

Ingredients:
2 ounces Strawberry Vodka
4 dashes (around 1 teaspoon) White Creme De Menthe
2-1/2 ounces Cranberry Juice
 
Rim glass with crushed candy canes and garnish with a mini candy cane.

How To Make Peppermint Whipped Cream

Author: Allison  //  Category: Desserts, Holiday Desserts

 

Ingredients:
6 red and white peppermint candy canes or 24 red and white mini peppermint candy canes
2 cups of whipping cream

Directions:
Unwrap your candy canes and place them in a blender or food processor. I like to break them into pieces as I add them to the blender.
Process until the candy canes util they are a fairly fine powder.
In another bowl, whip cream until firm. No need to add sugar. The sweetness will come from the candy canes.
Fold in the candy cane powder in the cream. Use immediately to top you cocoa if you like little pieces of crunchy candy cane in it (This is the way I like it). Or place in the refrigerator for 2 hours and allow the candy canes to completely dissolve.

How To Make Christmas Tree Brownies

Author: Allison  //  Category: Desserts, Holiday Desserts

Christmas Tree Brownies

Christmas Tree Brownies

Ingredients for Christmas Tree Brownies

Brownie Mix

Green Icing

Peppermint Candy Canes

Directions for making Christmas Tree Brownies

Make brownies as instructed on box or recipe. Once baked and cooled, cut into triangles. Break off a candy cane and insert at the bottom of the triangle. Add icing as pictured above.